To make pancit your wok should be smoking hot, sending off curls of steam. Next to it, have piles of carrots, celery, shredded cabbage, onions, snow peas and chicken, cut thinly and ready to dump into hot oil and garlic.
Lona Schroeder's favorite memory of her life in Dillingham was of her her mother, bent over steaming pots of food, salmon cooking beside her and big bowls of salmonberry and blueberry Akutaq on a long table waiting for friends to stop by for lunch. Her family is just one of many across Alaska preparing traditional foods for Thanksgiving across Alaska. Here's one of her recipes.
Every Wednesday and Saturday a cluster of tables line the inside of the Mall at Sears. You can buy potatoes, carrots, parsnips and pork, there are purple carrots, deep, rich, slightly sweet and fruity with that blue edge that hovers around the color of Barney the Dinosaur.
The idea was to fly to Homer, catch a water taxi to Tutka Bay Lodge from Anchorage, eat some local seafood, cook, and learn about food writing from one of the greats -- New York Times food editor and former chief restaurant critic Sam Sifton.
Is your Facebook feed full of "Tasty" videos? The Internet has an major appetite for food content, and BuzzFeed is winning that category with Tasty, which now has more than 50 million followers on Facebook.
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